Strawberry Buttermilk Cake

It’s funny how soon I forget what good strawberries really taste like. The season is so short here in Ohio that it’s easy to get used to the giant ostrich egg-sized berries that occupy the produce section for the majority of the year. But, oh, my friends- there are few things more scrumptious than Ohio strawberries. Small and mighty, these beautiful rubies pack a flavorful sweetness. Unfortunately, they don’t have a long shelf life and it’s easy to get overzealous and buy 10 pints at a time without a real game plan in mind. It’s hoarding at it’s finest (I swear I get it from my mom).

The good news is that these strawberries freeze well and they are delicious in pies, jams, crisps, and this cake. I seem to be drawn to buttermilk cakes. And I have an even greater fondness for simple cakes with simple ingredients. A bit of rustic elegance, if you will. I heard that phrase once and it seemed to stick- I’m not even sure what it really means; but it sounds like a good way to describe this cake. 😉

If you are looking for some ways to use up your excess berry supply, look no further.

Strawberry Buttermilk Cake

Yield: 8 servings

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh strawberries, cleaned and hulled

Directions

1. Preheat the oven to 400 degrees. Butter and flour a 9 inch round cake pan and line with parchment paper.

2. In a medium-sized bowl, whisk together the flour, soda, powder, and salt. Set aside.

3. In the bowl of an electric mixer, beat together the butter and sugar until pale yellow- about 2 minutes. Add in the vanilla and egg and mix until combined.

4. With the mixer on low, carefully add in the flour mixture and buttermilk in an alternating fashion- beginning and ending with the flour.

5. Pour the batter in the 9 inch pan. Evenly place the berries on top and then sprinkle with remaining sugar.

6. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool. Serve with freshly whipped cream, if desired.